Liver Loving Soup

Liver Loving Soup (Creamy Cauliflower + Leek)

Vegetarian; gluten-free; dairy-free; sugar-free

Serves 4 generously

The liver has a vital role in the body; digestion, detoxification, immunity, blood sugar regulation and metabolism are just a few of the processes it’s involved in. In Eastern traditions, it’s even believed to harmonise the emotions. For overall health and longevity, we need to support our liver with good daily nutrition. There are so many foods found in nature that are cleansing and protective for the liver. The beautiful thing is, they’re often very cheap and easy to find. There’s nothing stopping us from preparing delicious meals and eating liver loving foods on a regular basis. That way, we can truly harness the protective power of food and bring ourselves into balance. Take this soup for example – I made it on a rainy day in December. The result was so satisfying that I can’t keep it to myself…

My love of cauliflower is strong. I know it’s not the most popular choice, but I regard the humble cauliflower as a fine asset to my vegetable drawer. This soup, which pairs cauliflower with leek, brings out the delicate mellow sweetness of the earthy brassica.

Why liver loving?

In traditional Asian traditions, cauliflower and other brassica vegetables (e.g. cabbage, broccoli, sprouts) are believed to stimulate the liver out of stagnancy. Leeks and garlic too have a medley of health-boosting compounds, one of which is allicin, a sulphur-containing compound which aids the liver in detoxifying the body.

INGREDIENTS

1tbsp ghee

1 leek, cleaned and white and light green parts thinly sliced

4 cloves garlic, minced

1 medium cauliflower head (outer leaves removed), roughly chopped

1 medium potato, peeled and roughly chopped

Fresh thyme, a few sprigs, leaves picked

1tsp dried rosemary

½ tsp turmeric

1 bay leaf

1.5l vegetable bouillon (stock/broth)

Method

Get all your ingredients together and melt the ghee in a large pot over medium heat.

Add the leek together with the garlic and cook until golden and fragrant, about 5 minutes.

Add potato and cauliflower to the pot, season with salt and pepper, and add in the thyme, rosemary, turmeric and bay leaf. Add vegetable bouillon*, bring to a boil, then reduce heat and simmer, covered, until potatoes and cauliflower are tender, about 20 minutes.

Remove from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool slightly, then ladle into a blender.)  

Season with salt + pepper to taste then ladle into bowls and enjoy! 

*It may need a bit more liquid. Top up with water during simmering if needed – use your judgement. 

EXTRA TIPS

Got some celery that needs used up? (I often do) Add them with the leek + garlic.

Like a garnish? Try chopped chives, cracked black pepper and/or grated cheese

Low-carb or keto? Skip the potato and add some extra cauliflower florets (or double cream at the very end).

For more spice, double the turmeric and swap the rosemary and thyme for curry powder and cumin.

If you don’t want a smooth texture, only puree half or not at all.

You can roast the cauliflower in the oven or air-fryer prior to adding to the pot for an extra yummy + intense flavour.

For a heartier meal, add leftover shreds of roast chicken.